Nutrition Facts
4 servings
4
Recipe for New Potato Fingers and Lobster Tails
Discover the recipe for new potato and langoustine fingers, ideal for a starter or appetizer with a seafood theme. This recipe, made with potatoes, langoustines, chives, garlic, and lemon, is quick to prepare!
For the bite
4 New potatoes
12 Small live langoustines (or large pink shrimp)
Salt
Pepper
Chives
For the aioli
50 New potatoes from Noirmoutier
4 cloves Rose garlic
1 Egg yolk
Lemon juice
Flower of salt
Directions
1
Rinse and cook the potatoes (with skin on) in water for 12 to 15 minutes depending on their size. Drain and set aside in the refrigerator.
2
Using a pestle in a mortar, crush the peeled and germ-free garlic with 50 g of cooked and peeled new potato, the egg yolk, and a pinch of flaky sea salt.
3
Whisk in the olive oil gradually until a texture similar to that of mayonnaise is reached.
4
Adjust the seasoning with lemon juice if needed and set aside in the refrigerator.
5
Peel the langoustines delicately and cook the tails in butter over medium heat.
6
Season and set aside in the refrigerator.
7
To finish, slice the potatoes lengthwise (1 cm thick), spread with garlic sauce, add the langoustines, and sprinkle some chives for flavor and presentation.
Ingredients
For the bite
4 New potatoes
12 Small live langoustines (or large pink shrimp)
Salt
Pepper
Chives
For the aioli
50 New potatoes from Noirmoutier
4 cloves Rose garlic
1 Egg yolk
Lemon juice
Flower of salt
Directions
Directions
1
Rinse and cook the potatoes (with skin on) in water for 12 to 15 minutes depending on their size. Drain and set aside in the refrigerator.
2
Using a pestle in a mortar, crush the peeled and germ-free garlic with 50 g of cooked and peeled new potato, the egg yolk, and a pinch of flaky sea salt.
3
Whisk in the olive oil gradually until a texture similar to that of mayonnaise is reached.
4
Adjust the seasoning with lemon juice if needed and set aside in the refrigerator.
5
Peel the langoustines delicately and cook the tails in butter over medium heat.
6
Season and set aside in the refrigerator.
7
To finish, slice the potatoes lengthwise (1 cm thick), spread with garlic sauce, add the langoustines, and sprinkle some chives for flavor and presentation.
Notes
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